The Erie Cook Book Revisited: Fricatelli
Combining the bounty of summer with the comfort of autumn
Apan meatloaf that takes moments to go from stovetop to table, fricatelli is what I would describe as a fringe comfort food. A meal that supports the summer-to-fall transition – scratching the autumnal itch while combining the vegetal goodness clinging to the last fiery bits of summer with the malaise of dark nights to come. I've had this recipe bookmarked since my initial read-through of the 1881 Erie Cook Book and by happenstance, in late August, I brought Laura's oblong patties to life. For a funky little addition, tightly tuck a cube of provolone into the raw meat mixture before cooking. Serve with lemon slices, as traditional.
How I Serve:
A heap of basil leaves, grated parmesan, over top a bed of hot risotto with parsley sauce.
Fricatelli (Serves 2)
1 lb. ground beef - 80/20%
Seasoning mix: 1 tsp each: oregano, chili flakes, salt, pepper, baking soda
1 minced anchovy
3 eggs (1 whole scrambled, 2 yolks)
1/2 cup breadcrumbs
1 tablespoon olive oil
1 large red tomato
2 frying peppers, such as cayenne
2 garlic cloves, thinly sliced
1 lemon, thinly sliced
For serving:
Lemon slices
Basil
Grated parmesan
1 egg yolk
Mix the beef, seasoning mix, anchovy, one egg, and breadcrumbs together until combined. Separate the meat mixture in half and form into oblong shapes. Heat the olive oil in a stainless steel pan and add in the meat. Fill the space around the fricatelli with tomatoes, peppers, and garlic cloves. Remain cooking over medium heat for 3 minutes. Make a small indent into the top of each piece of raw meat and place a yolk in the indent. Flip the fricatelli when it loosens and cook the other side for 3 minutes. I serve the fricatelli at medium. Turn off the heat and garnish in the pan with a handful of basil and a heavy grating of parmesan.
Serve immediately.
Adapted from Laura Sterrett's recipe for Fricatelli on page 33 of The Erie Cook Book
